Hi, it’s Colleen here with my first BBQ post of the season!! BBQ season gets me really excited! Food just tastes SO good coming off the grill. Both meats and veggies are brought to another level, and the versatility of what you can do with your food is amazing. Usually the first thing I toss on the grill each year is a perfectly grilled burger – there should be songs and poems written about a perfectly grilled burger…ok, time for me to wipe the drool off of my chin and get down to business!
Just recently I had been thinking of making something for the grill with Harissa. Are you familiar with it? Harissa is used widely in many North African countries including Morocco, Libya, Algeria and Tunisia. In many places around the world, Harissa is as common as ketchup (but SO much more delicious) and accompanies every meal. I couldn’t understand how I had yet to have that flavor in my life, especially since garlic, chilies, olive oil and some of the other key ingredients that go into making it are some of my favorite flavors.
Funny enough, just a few days after I began thinking about Harissa, Jo-Lynne asked me if I would be interested in trying out Mina Harissa for a sponsored post. Mina Harissa is a traditional Moroccan pepper sauce, carefully blended using only 6 simple all natural ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.
Mina grew up on the wave-crashing shores of Casablanca where a morning promenade between the white walls of this majestic city was a culinary journey onto itself. When the salty air would breeze through the narrow streets of the city, every kitchen window produced some of the most beautiful aromas from recipes passed down from one generation to the next over centuries. She learned the art of cooking from her mother. At 16, Mina tasted her next-door neighbor’s homemade Harissa and fell in love with this fiery red sauce. She played with the recipe and made it uniquely hers, adding extra-virgin olive oil, a touch of vinegar and garlic to the red-long-finger hot pepper base that gives the sauce its unique tangy-hot flavor profile.
The jars arrived and I immediately loved the packaging, but what truly got me was the color…the stunning color of that beautiful Mina Harissa stopped me in my tracks. It was all I could do not to open it right then and there…2:00 on a Tuesday afternoon…and scoop some out to taste.
Luckily, I was able to control myself! When I did crack it open to taste it, my mind immediately went to shrimp. Shrimp on the grill with Harissa…
- 12 extra large raw shrimp, peeled and cleaned
- salt & pepper
- 3 tablespoons Mina Harissa Spicy
- Place the shrimp in a small bowl and sprinkle with salt and pepper; toss.
- Add Harissa and toss to coat.
- Cover and chill for 20-30 minutes.
- Preheat grill. Oil 2 skewers with olive oil or spray, slide 6 shrimp onto each skewer and grill over medium-high heat 3 minutes per side or until shrimp is done to your liking. Serve over couscous, a salad or alone as an appetizer.
I decided to grill some string beans too, however it started to pour outside after I cooked the shrimp so I decided to cook the string beans on the stove.
Guess what?? I can’t imagine them tasting any better. The shrimp was really good BUT the string beans…the string beans were utterly amazing! My sister was over when I made these, and the 3 of us (her, my husband & I) almost fought over the green beans. There were even elbows involved — oh YOU know who you are!!
I have never been a green bean fan – ever! My husband and son love them, so I make them often for them and don’t touch them myself. This was the first time I have ever truly loved green beans. Yeah!
Both of these dishes took a very little effort and a short time to make. I tossed the shrimp with the spicy Harissa, let it sit for 20 minutes, skewered it, grilled it, and next thing I knew it was gone. The beans took 8 minutes on the stove. Gotta love a quick and delicious meal! Add in a bright salad or a bowl of couscous and a hunk of crusty bread and you’ve got a complete meal!
- ¾ pound fresh green beans, cleaned and stemmed
- 3 TBS grapeseed or olive oil (I like grapeseed for the high burn point)
- salt & pepper
- 2 teaspoons fresh lemon juice
- ⅓ cup Mina Harissa
- In a large frying pan with sides, heat your oil over medium-high heat (depending on the size of your pan, you may need to add a bit more oil - just enough to sheen the whole pan.)
- Once the oil is hot, carefully add your green beans. Sprinkle with salt and pepper and toss to coat.
- Keep stirring your green beans for about a minute. Add the fresh lemon juice, toss and cover with a lid.
- Carefully, take the lid off every 60-90 seconds and stir the beans until they begin blistering and charring a bit. After about 8-9 minutes total, the beans should be browned and charred in spots. Add the Harissa and toss to coat.
- Remove from the heat, keeping the lid on, and allow the beans to sit for 3-5 minutes. Serve, adding a bit more Harissa if desired.
I love it when you find a product/products that deliver on what you expect of them and enhance your life in some way. In this case, Mina delivered a delicious product that I felt good feeding my family AND it saved me time and effort in the kitchen (and you would never know it!) Yet another secret weapon in my culinary arsenal!
“Harissa has been hailed as the heart and soul of Moroccan cuisine. It is imbued with all the culinary passions of a country and a people, it is the central condiment that sits atop every kitchen table in North Africa used as a spread, a dip or drizzled on top of nearly any dish”. -Mina Harissa
Check out the Mina story and grab a bottle or two to try out this summer. I say these green beans and shrimp are a must make!!
This sponsored post. We are being compensated for our participation, but all opinions are my own.